Continuous churning of cream for mfr. of butter - includes emulsifying by injection of compressed air and mechanical agitation for phase inversion

摘要

In a first stage, cream is pumped continuously through an emulsifier in which compressed air is injected to emulsify the cream into a paste-like consistency. In a second stage, the emulsion is subjected to a mechanical agitation which results in phase inversion into butter. The compressed air is pref. injected at a pressure of 8 to 10 bars and its temp. is controlled in order to cool the cream and facilitate the formation of an emulsion. Mechanical agitation of the emulsion pref. takes place in the churning cylinder of a continuous butter-making machine. Downstream of compressed air injection, the interior of the emulsifier and/or passages leading to the agitator are provided with static mixing blades. After injection of compressed air, mechanical agitation can be carried out at less than 50% of the speed of conventional churning. Energy is saved and machine wear reduced. Reduced mechanical agitation reduces the loss of fat in the buttermilk. The prod. is delivered cool and firm.